Recipes / Fish Creole

Ingredients

• 1/4 cup Butter
• 1/2 cup Onion, Chopped
• 1/2 cup Green Pepper, Chopped
• 1 clove Garlic, Minced
• 1 5/6 cups Furmano's Diced Tomatoes
• 1 tablespoon Dried Parsley
• 1 tablespoon Chicken Bouillon
• 1/4 teaspoon Hot Pepper Sauce
• 1 tablespoon Cornstarch
• 1 tablespoon Cold Water
• 1 pound Fish Fillets
• As Needed Hot Cooked Rice

Preparation

1. Saute onion, pepper and garlic in butter until tender.
2. Add Furmano's Diced Tomatoes in juice, parsley, bouillon granules and hot pepper sauce. Cover and simmer for 10 minutes.
3. Stir together cornstarch and water.
4. Stir cornstarch mixture into tomato mixture until thick and bubbly.
5. Cut fish into 1 inch pieces, then add fish to tomato mixture, stirring to coat.
6. Return to boiling; reduce heat.
7. Simmer, covered, for 5 to 7 minutes until fish flakes easily with a fork.
8. Serve fish mixture over cooked rice.